Fortification Of Bread Research Articles

Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties

This study investigated green needles and fine twigs (NT) from spruce, pine, and fir, widely available forest by-products, as potential functional ingredients and natural preservatives for whole wheat bread fortification. The effects of replacing water with NT extracts at 0, 35, and 70% levels were assessed on bread's secondary metabolite profiling, bioactivity, nutrition, and quality. The NT-bread demonstrated good stability of compounds analyzed by HPLC-DAD after 24 and 72 h, with a notable increase in the content of several polyphenols after 72 h of storage. This increase was correlated closely with an over 80% enhancement in antioxidant activity during storage, suggesting extended shelf-life. A total of 115 compounds were identified by UHPLC-QTOF-MS/MS, including flavonoids, phenolic acids, alkaloids, stilbenes, lignans, resin acids, and gibberellins. Among the substitution levels, 35% , particularly pine NT-fortified bread, was sufficient to enhance functionality while preserving bread quality and sensory acceptability, making it a strong candidate for further development as a bioactive product. Overall, the findings demonstrate the valorization potential of underutilized NT as natural antioxidants and will help provide the industry with phytochemical compositional information. This study highlights the broader applicability of these side streams by employing a green extraction technique (hydrodynamic cavitation) that yields valuable compounds, promotes sustainability, and supports the circular economy through a cost-effective and efficient process.

The Utilization of Vegetable Powders for Bread Enrichment—The Effect on the Content of Selected Minerals, Total Phenolic and Flavonoid Content, and the Coverage of Daily Requirements in the Human Diet

The aim of this study was to evaluate the content of selected minerals and total phenolic and flavonoid content of wheat bread and bread enriched with varying amounts of carrot powder (CP) and pumpkin powder (PP). In addition, the coverage of daily requirements of selected minerals was evaluated after the consumption of 100 g of each type of bread. The research included seven types of bread: wheat bread (WB) and bread enriched with 10%, 20%, and 30% CP and PP. The vegetable powders were obtained by freeze-drying. The concentrations of minerals—sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn)—were determined by atomic absorption spectroscopy (AAS) method. Coverage of daily requirements after consumption of a serving of bread was determined based on Recommended Daily Allowance (RDA) and Adequate Intake (AI) ratios for minerals, according to the nutritional standards for the Polish population. The addition of 10% PP led to a greater increase in Na, K, Mg, and Cu in the bread compared to CP, while for Ca, Fe, Zn, and Mn a greater increase was observed with the addition of 10% CP than PP. Among macronutrients, the greatest changes in content were recorded for Ca—the addition of 10 and 20% CP and PP resulted in increases of 66, 113, 51 and 59%. Among micronutrients, the addition of CP and PP to wheat bread caused the largest changes in Cu (46–150% increase) and Mn (25–99% increase) content. Additionally, there was a tenfold increase in total phenolic content (TPC) when 30% CP was added to the bread. Consuming 100 g of bread with CP and PP provided the greatest coverage of K (41–60%), Cu (8–17.5%), and Mn (6–17%). These findings suggest that fortification of bread with vegetable powders has the potential to be a useful method of enriching the mineral composition and increasing the proportion of selected minerals in the human diet.

Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.

The fortification of bread is considered an effective approach for improving its nutritional properties. However, the incorporation of free bioactive components into bread formulations may affect the overall quality of breads in different ways, depending on the sensitivity of bioactive components to baking factors. In this study, the incorporation of encapsulated vitamin C (ascorbic acid and its salts) and fish oil in breads was investigated for their stability and effect on bread quality. The combination of fish oil emulsions increased the retention of encapsulated ascorbic acid, calcium ascorbate, or sodium ascorbate in breads compared to that of the free non-combined vitamin. At the same time, the combination of vitamin gels increased the retention of docosahexaenoic acid (DHA) and decreased the lipid oxidation in breads compared to the non-combined encapsulated forms. The highest retention values of ascorbic groups, eicosapentaenoic acid (EPA), and DHA were about 70%, 88%, and 95% in breads after baking, respectively. There was the negative correlation between the ABTS radical scavenging capacity and peroxide value in breads. The specific volume of breads was improved by vitamin gels but reduced by fish oil emulsions. Their combination resisted individual impact on the specific volume of breads. The breads with combined ascorbic acid gels and fish oil emulsions showed similar textural properties to the control one. The functional bread with calcium ascorbate gel and fish oil emulsion had the highest moisture content of 45.87%. The inclusion of vitamin gels plus fish oil emulsion decreased free water but increased the bound water. Combining ascorbic acid gels with fish oil emulsions effectively reduced and masked the fishy flavor. The integration of encapsulation techniques and multi-nutrient fortification is proposed as an effective way to enhance the nutritional value and quality of functional bread through synergistic effects.

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value. Semolina was replaced with MPP at levels of 5% (MPP-5) and 10% (MPP-10) (w/w). After dehydration, the mango peel had a yield of 22%, and the procedure used did not cause any organoleptic changes. The bread fermentation process was conducted at 30 °C for 8 h. During dough fermentation, the pH was monitored, showing a value of 4.14 ± 0.02 in the MPP-10 dough. Overall, the MPP-10 bread received a higher score (6.51) than the control (CTR) bread (5.6) and the MPP-5 bread (6.11). The total phenolic content of the fortified breads ranged from 44.760 to 98.931 mg gallic acid equivalents (GAE)/g, and the antiradical activity ranged from 15.213 to 29.461 mmol trolox equivalent antioxidant activity (TEAC)/100 g, depending on the percentage of enrichment.

Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability.

Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation

SummaryAs societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.

Strategies to build stronger bones in Indian children: Challenges for implementation.

Background & objectives Globally, vitamin D deficiency has been incriminated in poor bone health and growth retardation in children, impaired adult musculoskeletal health (classically described), increased risk of cardiovascular events, immune dysfunction, neurologic disorders, insulin resistance and its multiple sequelae, polycystic ovary syndrome (PCOS) and certain cancers. This review intends to holistically highlight the burden of vitamin D deficiency among children in India, the public health importance, and potential therapeutic and preventive options, utilizing the concept of implementation research. Methods A systematic search was carried out on PubMed, Embase, China National Knowledge Infrastructure (CNKI) and Cochrane database, clinicaltrials.gov, Google Scholar, and ctri.nic.in with the keywords or MeSH terms namely 'vitamin D', 'cholecalciferol', 'ergocalciferol', 'children', connected with appropriate boolean operators. Results Vitamin D deficiency/insufficiency prevalence varies from 70-90 per cent in Indian children. Rickets, stunting, impaired bone mineral health, and dental health are common problems in these children. Serum 25-hydroxy vitamin D (25(OH)D) should be maintained >20 ng/ml in children. Oral vitamin D supplementation has a high therapeutic window (1200-10,000 IU/d well tolerated). Fortification of grains, cereal, milk, bread, fruit juice, yogurt, and cheese with vitamin D has been tried in different countries across the globe. From Indian perspective, fortification of food items which is virtually used by everyone would be ideal like fortified milk or cooking oil. Fortification of "laddus" made from "Bengal gram" with vitamin D as a part of a mid-day meal programme for children can be an option. Interpretation & conclusions There is enough evidence from India to suggest the importance and utility of food fortification with vitamin D to address the epidemic of vitamin D deficiency/insufficiency in children.

Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread

In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol content elevated from 5.08 ± 0.99 to 54.29 ± 2.34 mM GAE/100 g DM and total flavonoid content raised from 5.7 ± 0.45 to 50.72 ± 3.40 mM QE/100 g DM. The inclusion of MPP increased antioxidant activity, with a range of 0.585 ± 0.12 to 18.20 ± 0.87 mM TE/100 g DM in DPPH assay and 10.75 ± 0.98 to 30.24 ± 2.12 μM Fe (II) E/g DM in FRAP assay, at the highest (7.5 %) level of MPP incorporation. However, the specific volume and weight loss percentage of breads were decreased with the incorporation of MPP. The whiteness index (WI) dropped, and the brownness index (BI) improved with the degree of MPP integration. Bread volume and aroma drop considerably at the level of 7.5 % MPP incorporation, however, a slight mango flavor was noticed with the incorporation of 7.5 % MPuP in breads. Thus, 5 % MPP inclusion in wheat bread was deemed an optimum amount without compromising the sensory and physical characteristics along with national properties.

Determination of the general toxicity of the enriching compositions of bakeries using Stylonychia mytilus cultures

In order to improve public health, it is necessary to adhere to the basic principles of a healthy lifestyle, which include maintaining physical activity, a balanced diet, giving up tobacco and alcohol consumption, as well as a number of other measures aimed at improving the quality and extending life expectancy. In particular, a regular imbalance of consumed vital nutrients contributes to the development of diseases such as vitamin deficiency and microelementosis. The most common causes of microelementosis include the quality of drinking water, the impact of anthropogenic factors on the environment and population, soil characteristics in the food production region, and others. One of the mechanisms for regulating violations of the elemental status of the population in regions with a recorded imbalance of essential elements is diet correction, which also includes the use of fortified food products. In order to optimize the technology for the production of functional products within small food enterprises and ensure the development of the market for functional bakery products, it is advisable to search for new methods for enriching basic food products with vital microelements. The purpose of the research was to assess the general toxicity of the formed enriching composition based on chitosan and zinc. To achieve this, an express method to determine the general toxicity on ciliates of the Stylonychia mytilus genus was used. The research allows us to conclude that it is safe to use a composition of chitosan and zinc in the recipes of bread made from premium wheat flour and whole grain wheat flour. The results are aimed at optimizing the technology of bread fortification by immobilizing the necessary essential microelement on the surface of a biopolymer carrier.

Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation

The aim of this study was to stabilize the antioxidant compounds of thyme (Thymus vulgaris) extract by spray-drying process and MD, WPC and MD-WPC carriers at different temperatures (120 and 150°С). Then, the optimal encapsulated sample was used in different ratios (1, 2, 3 and 5% w/w) to fortify pan-breads. The highest production yield (∼68 %) was obtained in the extract encapsulated with MD-WPC at 150°С. The values of moisture (3.2–4.1 %) and water activity (0.28–0.33) indicated the microbial stability of the powders. The functional characteristics of the particles (solubility and wettability) were affected by the composition and nature of the carriers. Also, the use of WPC led to an increase in physical stability, encapsulation efficiency (∼84 %), TPC (4.4 mgGAE/g) and antioxidant activity (∼77 %). The results of SEM and staining of the samples respectively indicated the effect of the process parameters on the morphology and the placement of the phenolic compounds within carrier's matrix. The physicochemical, textural characteristics, color indices (crumb and crust) and antioxidant activity of fortified breads were affected by the ratio of added free and spray-dried extract. The evaluation of sensory indices (color, texture, chewiness, taste and overall acceptance) indicated the ability to fortify bread with 3 % spray-dried extract.

Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile

Aloe vera is the medicinal plant rich in bioactive compounds. It has a potential to cure many health related problems. The challenge for the food sector is to create novel food products with health promising properties. Objective: To fortify the bread with two different varieties of Aloe vera in different treatments in varying proportion (0, 10, 20, 30%). Methods: The raw material was analyzed and compositional results of proximate analysis of Aloe vera gel indicated the moisture content (98 ± 0.081, 98.5 ± 0.816), crude protein (0.39 ± 0.008, 0.34 ± 0.0081), crude fat (0.22 ± 0.081, 0.23 ± 0.016) crude ash (0.4 ± 0.081, 0.4 ± 0.081), crude fiber (0.59 ± 0.081, 0.31± 0.0816), and NFE (0.4 ± 0.163, 0.01 ± 0.0081) % for Aloe barbedensis miller and A. barbedensis marlothi respectively. The product was developed using different proportions of both varieties of Aloe vera. The proximate, mineral, color, texture and sensory properties of the Aloe vera fortified bread samples were evaluated. Results: Results of the proximate analysis showed that addition of 20% of marlothi variety of Aloe vera enhance the texture of bread. However, the sensory evaluation indicated that the 20% Aloe vera fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of quality attributes evaluated in this study. Conclusions: Fortification of bread with Aloe vera gel increased the fiber content and macronutrient of conventional bread. In addition, the Aloe vera fortified bread was rich in minerals and also acceptable to consumers at 20% fortification level.

Incorporation of spray-dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by-product in bread formulation.

This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut-meal protein with maltodextrin (MD) and maltodextrin-pectin (MD-P) as carriers via spray-drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray-drying. Morphological features of free peptides (fragile and porous structures), spray-dried with MD (wrinkled with indented structures), and MD-P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%-43%), water activity (0.89-0.94), textural properties (1-1.6 N), specific volume (5.5-6 cm3/g), porosity (18%-27%), and color indices of the fortified product. MD-P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%-39.4% and 31.6%-46.8%, respectively). MD-P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.

HI 1636 (PusaVakula), high yielding, bio fortified bread wheat variety for high fertility conditions of Central Zone

HI 1636 (PusaVakula), high yielding, bio fortified bread wheat variety for high fertility conditions of Central Zone

Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Following the recently emerged trends for products without additives and valorization of food processing by-products, “clean label” gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improvement. These alternative ingredients increased batter hardness and cohesiveness (back extrusion test) as well as elastic modulus, complex and steady shear viscosity (rheometry), compared to formulation containing only methylcellulose (control). The fortified breads had lower loaf specific volumes, than the control, but significantly higher than a GF bread made without any added hydrocolloid. FS and SC enhanced the formation of β-sheet structures (FTIR spectroscopy) in the batter and bread protein matrix. FS breads exhibited similar crumb hardness, cohesiveness, and springiness (TPA test) with the control, whereas inclusion of SC compromised these textural attributes. Nevertheless, the latter samples showed less pronounced textural changes upon storage (25°C-48 h), with similar extent of staling to control. For the fortified stored breads, there were no significant changes in protein conformation, compared to fresh products, whereas crumb starch retrogradation (calorimetry-DSC) was lower than the control. Additionally, the FS and SC increased the protein and dietary fiber contents and introduced nutty and sesame-like flavor notes to the breads, leading to improved overall acceptability scores. Overall, FS and SC seemed to be promising functional ingredients for the development of “clean label” GF breads with enhanced quality and shelf life.

Innovations in the fortification of bread with plant-based proteins

Innovations in the fortification of bread with plant-based proteins

Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.

This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.

Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.

Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota

Sourdough fermentation is attracting growing attention because of its positive effects on properties of leavened baked good. However, the changes in dough features and the mechanisms behind them are not well understood, which limits its widespread use. In this study, we assessed the effects of representative lactic acid bacteria in sourdough monoculture or co-culture with yeasts on dough characteristics. Physicochemical analysis identified increased proteolysis and enhanced nutritional properties of co-culture groups. However, a reduction in organic acids contents of co-culture groups compared to monoculture was detected, and this effect was not limited by the yeast species. The RNA sequencing further demonstrated that the presence of yeast enhanced the protein metabolic activity of lactic acid bacteria, while decreased its organic acid biosynthetic activity. Moreover, the proteomic analysis revealed that endogenous metabolic proteins of flour, such as pyruvate kinase, glucosyltransferase and pyruvate dehydrogenase play a key role in carbohydrate metabolism during fermentation. This study uncovered the influence of typical microorganisms and endogenous enzymes on dough characteristics based on different aspects. Bacteria-mediated consumption of proteins and increased proteolysis in co-culture groups may underlie the improved digestibility and nutritional effects of sourdough fermented products, which provides an important basis for nutrient fortified bread making with multi-strain leavening agent.

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays). The distinct aromatic plant flavors were detected in the fortified breads by trained assessors and confirmed by SPME-GC/MS volatile analysis, showing high levels of terpenoids in SWAP breads, like carvacrol (oregano), caryophyllene (rosemary and lemon balm), and carvone (spearmint), and rendering the 2% fortification unacceptable by consumers. Nevertheless, breads with 1% oregano or rosemary waste had similar control overall acceptability scores, indicating that SWAP can be a promising ingredient for developing antioxidant-enriched wheat breads.

Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the inclusion of 5 or 10 % roasted-sprouted lentil flour (SLF) was also investigated. FSS and SLF addition increased hardness, consistency, storage and loss moduli, and viscosity of the composite batters. The specific volumes of fortified breads were reduced, compared to control bread containing methylcellulose; however, they were greatly improved compared to bread made without any added hydrocolloid. Fresh breads containing solely FSS (3, 4.5 %) and that made with 3 % FSS-5 % SLF exhibited crumb textural characteristics similar to the control; the 3 % FSS-5 % SLF fortified sample showed similar textural changes upon storage (48 h, 25 °C) and slightly lower amylopectin retrogradation, compared to control bread. Further to increasing the contents of protein and total dietary fiber, FSS incorporation into GFB decreased the glucose release upon in vitro starch digestion, whereas inclusion of both FSS and SLF weakened this effect. Moreover, the “nutty” and “roasted legume” flavor-aroma notes, introduced by FSS and SLF, reduced the typical flat “rice” flavor-aroma of GFB, thus contributing to the higher overall consumer acceptability scores received for breads containing solely FSS as well as those fortified with 3 %FSS-5 % SLF. Overall, both FSS and SLF appear to be promising functional ingredients for production of “clean-label” GFB, having higher contents of macronutrients, improved sensorial characteristics, and acceptable textural attributes.